- 1/2 butternut squash
- 1/2 acorn squash
- 2-3 Tbsp canola oil
- 1/2 yellow onion, diced
- 2 ribs celery, diced
- 1 bulb fennel, halved, cored, and diced
- 2 cups chicken broth
- 3 cups heavy cream
- 1 tsp freshly grated nutmeg
- Salt and freshly ground pepper
- Fresh sage leaves, washed and dried, then fried in hot butter until crisp, for garnish
- 2 Tbsp unbleached all-purpose flour
Preheat oven to 450°.
Lay squashes cut-side up on a baking sheet and puncture with a fork a few times, in order to ensure steam can release. Roast for 25 minutes. Remove from oven and set aside to cool.
In a heavy pot over medium-high heat, add oil. Add onion, celery, and fennel and cook until translucent but not brown, 12-15 minutes. Add broth, cream, and nutmeg, reduce heat to medium-low and simmer.
Peel squashes and cut into small dice. Add to pot, and let cook, stirring occasionally, until heated through and thickened a bit, about 30 minutes. Season with salt and pepper and stir to combine. In a small bowl, combine sage-frying butter with flour and add to soup, 1 tablespoon at a time, until it reaches desired consistency. Ladle hot soup into warm bowls and garnish with fried sage leaves.